Reviewer:

I made this for Thanksgiving and everyone loved it! I subbed lite coconut milk for cows milk as my husband is lactose intolerant, used day old whole wheat sandwich rolls, used 3 whole eggs and left out the chocolate chips. I also baked in 9" dish rather than individual cups. I made warm rum sauce, forgot it until half way thru dessert but no problem. It's a def keeper. Thanks for sharing!

Reviewer:

I took some of your tips, and I did double the recipe and make in a casserole dish (baked for 50 minutes and it was perfect) and I omitted the choc chips, and put raisins in. The real clincher for this dessert? I put a salted caramel sauce that I make over it, and a dollop of freshly whipped cream. The guests at my dinner party LOVED it and went for seconds.

Reviewer:

I LOVE the addition of pumpkin in this recipe! But I skip the chocolate chips and sub in raisins. I also use all brown sugar in place of the white, use just a dash of cloves and bake in a casserole dish instead of individual cups. Great recipe that my family adores and a nice little twist on traditional bread pudding

Reviewer:

I've made this a few times now, and always tastes great. Changes I make... double the recipe, but no chocolate (as i don't think it needs more sweetness). I cook in 8.5X11" pan, raise the temp up to 375 and bake until toothpick comes out clean (approx 45 min). tasty!